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Article #922tesstingg
From: Theron
Date: Sun, 19 Apr 2009 21:33
Date: Sun, 19 Apr 2009 21:33
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1615 bytes
I have thoughts of this but I'm concerned that would make the dish "thick". Ricotta avoids that. Do you flavor the bechamel, or just add milk, salt and roux. How much roux per cup of liquid do you add? I'd guess it would have to be pretty thick, like 2-3TB flour per cup. You can also make a sauce mornay by adding cheese to the bechamel, as you know. Ed
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X-Google-Thread: fccf8,6481e2d135b4d694,start X-Google-Attributes: gidfccf8,domainid0,public,usenet X-Google-Language: ENGLISH,ASCII-7-bit Path: arc1-ca.pugleaf.net!g2news1.google.com!news1.google.com!news2.google.com!npeer03.iad.highwinds-media.com!news.highwinds-media.com!feed-me.highwinds-media.com!nntp.club.cc.cmu.edu!feeder.erje.net!feeder.motzarella.org!news.motzarella.org!motzarella.org!not-for-mail From: "Theron" <oanon@rocketmail.com> Newsgroups: ba.test Subject: tesstingg Date: Sun, 19 Apr 2009 14:33:30 -0700 Organization: A noiseless patient Spider Lines: 9 Message-ID: <gsg5bf$nq0$1@news.motzarella.org> X-Trace: news.eternal-september.org U2FsdGVkX188/v1yqpXOjU0Peq860oHVhW8ZdMAyrSrNHc9hw/jIXOBSFiZtebFbd4kTOfcDIDbmstFXPj3C2Ih0Fd1B/ZRkQycllExQgG8B6+xFqO3nyq6JAY5wETxllRqqVLyyL9Chn/s/fzenEg== X-Complaints-To: Please send complaints to abuse@motzarella.org with full headers NNTP-Posting-Date: Sun, 19 Apr 2009 21:33:36 +0000 (UTC) X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.5579 X-RFC2646: Format=Flowed; Original X-Newsreader: Microsoft Outlook Express 6.00.2900.5512 X-Auth-Sender: U2FsdGVkX1+eAjXzcJrjliaZijkB25MVtpHOju5MepM= Cancel-Lock: sha1:Y0JjMk1ueg/uYVcW4ed+Tye0z+0= X-Priority: 3 X-MSMail-Priority: Normal